Lemon mousse

Lemon mousse

Lemon mousse


Water – 2 tbsp. l.
Gelatin -. 1 tsp.
Butter – 110 g
Sugar – ¾ Art.
Zest of lemon – 3 tbsp. l.
lemon juice – ½ art.
A pinch of salt
6 large egg yolks
Fatty cream – 1.5 st.
Sugar – 2 tbsp.


In a small bowl, soak the gelatin in the water, leaving approximately 10 minutes.

At this time, melt the butter in a saucepan.

Remove from heat, add sugar, salt, lemon juice and zest. Mix and hammer yolks, whisk and put on a small fire, stirring occasionally.

Cook until thick about 8-10 minutes. In no case do not bring to a boil, otherwise the mixture will curdle. If steam starts to go as before boiling, then remove from heat for 20 seconds, a little cool, and return to the fire.

Once the mixture thickens, stir in gelatin. Cool the mixture to room temperature, stirring occasionally. 6. cream, beat until stable peaks with sugar, half of which enter into the mousse, mix gently to the cream is not settled. Spread the mousse, top with remaining cream.

Bon Appetit!

Lemon mousse1

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